Description
This sheet pan baked salmon and vegetables recipe combines tender salmon fillets with roasted sweet potatoes, zucchini, bell pepper, and red onion for a balanced and flavorful meal. Finished with a creamy dill yogurt sauce, it is perfect for an easy weeknight dinner.
Ingredients
- 2 salmon fillets
- 1 medium sweet potato (about 1 pound/450g), peeled and cut into small cubes
- 1 medium zucchini (courgette), cut into half-moons
- 1 red bell pepper, cut into chunks
- 1 small red onion, sliced
- 4 tbsp olive oil
- Salt and pepper to taste
- 2 cloves garlic, minced
- 1/2 lemon, juiced
- 1/2 tsp chilli flakes
- 1 tsp oregano
- 1/2 tsp salt
- 1/2 cup (120g) Greek yogurt
- 2 tablespoons fresh dill, chopped
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Place the sweet potato cubes on the baking sheet. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat evenly.
- Bake the sweet potatoes for 15 minutes.
- Meanwhile, toss the zucchini and red bell pepper with the remaining olive oil, salt, and pepper.
- Add the zucchini and bell pepper to the baking sheet and bake for another 20 minutes.
- In a small bowl, combine olive oil, minced garlic, lemon juice, chilli flakes, oregano, and salt to make the salmon marinade.
- Remove the baking sheet from the oven. Add the sliced red onion and place the salmon fillets on top of the vegetables. Brush the salmon generously with the marinade.
- Return the baking sheet to the oven and bake for 10-12 minutes, or until the salmon flakes easily with a fork.
- While the salmon cooks, prepare the dill yogurt sauce by mixing Greek yogurt, chopped dill, lemon juice, salt, and pepper in a small bowl.
- Serve the baked salmon and vegetables drizzled with the dill yogurt sauce.
Notes
- For extra flavor, marinate the salmon for 15-20 minutes before baking.
- You can substitute asparagus, broccoli, or carrots for the vegetables based on preference.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Serve with rice, quinoa, or crusty bread for a heartier meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Bake
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 salmon fillet with vegetables and sauce
- Calories: 720 kcal
- Sugar: 11 g
- Sodium: 780 mg
- Fat: 43 g
- Saturated Fat: 8 g
- Unsaturated Fat: 32 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 7 g
- Protein: 44 g
- Cholesterol: 95 mg
